Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Veal Cutlets
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Cut the veal into shape.
Beat the cutlets.
Coat them with egg and bread crumbs.
Cook
Brown the cutlets in a pan.
Stew the browned cutlets in a covered jar with rich gravy at 300°F (150°C) for one hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- Form the main body of the dish, becoming tender during slow stewing.
- Egg
- Binds the bread crumbs so they adhere to the cutlets.
- Bread crumbs
- Form a coating that browns during frying and helps shape the crust.
- Rich gravy
- Provides moisture and flavour as the cutlets stew.
The step that matters
Browning the cutlets in a pan. Browning develops flavour and colour through the Maillard reaction. Cutlets that are pale or unevenly seared will taste flat, even after stewing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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